Ingredients
Scale
- ½ tablespoon olive oil
- 1 pound ground beef
- 1 onion (chopped)
- 1 stalk celery (chopped)
- 1 tablespoon taco seasoning
- 3 cups chicken broth
- 1 cup salsa
- 1 (12-oz) box small pasta shapes
- 1 red pepper (chopped)
- ½ cup sweet corn
- salt & pepper (to taste)
- ½ cup shredded Mexican blend cheese
Instructions
- Heat olive oil in a large deep skillet over medium heat. Add chopped onion and celery; sauté until softened (3–4 minutes).
- Increase heat to medium-high, add ground beef, and cook until browned. Stir in taco seasoning and pour in chicken broth.
- Add salsa, pasta shapes, red pepper, corn, salt, and pepper; stir and bring to a boil.
- Reduce heat to simmer, cover, and cook for 10–15 minutes until pasta is tender. Stir occasionally and add more broth if needed.
- Once cooked, remove from heat and stir in shredded cheese. Let sit for 1–2 minutes until melted before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg